Vegetable Beef Barley Soup
This easy, vegetable beef barley soup recipe is made with simple ingredients and simmered on the stovetop for a hearty, healthy soup. It's the perfect meal for a cozy, winter evening!
Servings: 8 servings
Calories: 238kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into bite-sized pieces
- 1 cup water
- 2 teaspoons beef base or 2 bouillon cubes
- 1 ½ teaspoon coarse salt
- ¼ teaspoon pepper
- 1 bay leaf
- 2 cloves garlic minced
- 4 cups beef stock
- 1 rib celery chopped
- 1 medium onion diced
- 1 cup quick-cooking barley uncooked
- 1 12-ounce bag frozen mixed vegetables
- 1 15-ounce can diced tomatoes with juice
Instructions
- Brown the beef. Heat a large Dutch oven or stockpot to medium-high. Pat your beef dry with paper towel and season with salt & pepper. Add olive oil to the pan and when it's hot, add the beef, working in batches if needed. Sear the beef on all sides, until it's no longer pink.
- Simmer the meat. Add the garlic, water, beef base (or bouillon), bay leaf and 1 cup of water to the pot. Reduce the heat to low and cover the pot. Let the beef simmer over low for one hour.
- Finish the soup. After one hour, add the remaining ingredients to the pot and bring it to a boil. Allow it cook at this higher temperature for about 10 minutes. Then, reduce the heat to low and allow the soup to simmer, covered, for another 30 minutes - or until the barley is cooked and the vegetables are tender.
The meat should be mostly covered by the water, but it doesn't need to be submerged.Don't open the pan or sneak a peek during this time. You want to keep all the moisture in the pan, and removing the lid helps it to escape.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Cholesterol: 35mg | Sodium: 1142mg | Fiber: 7g | Sugar: 2g | Vitamin C: 11mg